Crustless Veggie Pot Pie

Crustless Veggie Pot Pie ~

All the filling of a classic pot pie with none of the crust!

Serve over biscuits or toast for a hearty homestyle dinner. 

Vegetarian Pot Pie Recipe 

This Crustless Veggie Pot Pie has all the cozy, creamy filling of the comfort food classic, but skips the crust entirely! It’s a flavorful blend of tender veggies and a rich, savory sauce that makes for a hearty, comforting meal. Serve over fluffy biscuits or toasted bread for a homestyle dinner that’s as satisfying as it is simple.

Why You’ll Love This Recipe

Let’s be honest: it’s all about the filling! The vegetables are perfectly cooked and combined with a smooth, seasoned gravy that brings out the best in every ingredient.

This no-crust vegetable pot pie recipe is ideal for those who love the comforting flavors of pot pie but want to keep things a bit lighter. With creamy potatoes, sweet carrots, and peas, this dish is a family favorite that hits all the right notes.

Ingredients for Crustless Veggie Pot Pie 

Here’s what you’ll need:

• 1/2 pound potatoes, peeled and cubed (Yukon Gold recommended)
• 6 tablespoons butter, divided
• 1 cup carrots, diced
• 1/2 cup celery, sliced
• 1/4 teaspoon garlic powder
• 1 teaspoon poultry seasoning
• 1 teaspoon ground black pepper, divided
• 1 cup green peas, frozen
• 2/3 cup vegan butter
• 2/3 cup yellow onion, chopped
• 1/3 cup all-purpose flour
• 1/2 teaspoon celery seed
• 2 cups chicken-style broth (vegan if preferred)
• 1/2 cup milk (oat or unsweetened almond milk works well)
• For Optional Crispy Topping:
• 1/2 cup Panko breadcrumbs
• 1 tablespoon butter, melted
• 1/4 teaspoon garlic powder

Ingredient Notes

• Potatoes – Yukon Gold potatoes are ideal for their creamy texture and mild flavor, though Russets work if you prefer a softer bite.
• Butter – Adds richness to both the vegetable sauté and creamy sauce.
• Carrots & Celery – These classic veggies bring sweetness and crunch to the filling.
• Poultry Seasoning – Adds warmth and depth to the dish. I use vegan-friendly Montreal Chicken Seasoning.
• Green Peas – Frozen peas are best for this recipe as they hold their shape better than canned peas.
• Chicken-Style Broth – I use vegan chicken broth for added flavor, but vegetable broth is also a great option; just adjust the seasoning if needed.
• Milk – Oat milk works wonderfully here, but unsweetened almond milk is a great alternative.

How to Make Crustless Veggie Pot Pie 

• STEP ONE: Cook the Potatoes. In a medium saucepan, add the cubed potatoes and fill with cold water to cover the potatoes by 1-inch. Bring to a boil and cook until just fork-tender. Drain and set aside.
• STEP TWO: Sauté the Veggies. Set a large deep skillet over medium-high heat and add 1 tablespoon of butter. When the butter is melted, add carrots, celery, garlic powder, and poultry seasoning. Cook for 3 minutes, until vegetables are slightly tender. Stir in the peas and continue cooking for an additional 1 minute. Remove from heat and pour the mixture into a medium bowl.
• STEP THREE: Make the Gravy. In the same skillet used for the vegetables, heat the remaining 5 tablespoons of butter over medium heat. Add the onion and sauté for 2-3 minutes, until softened. Whisk in the flour, remaining 1/2 teaspoon black pepper, and celery seed. Gradually add the chicken-style broth and milk, 1/2 cup at a time. Reduce to low heat and simmer for 3-5 minutes, stirring occasionally until thickened. 
• STEP FOUR: Combine and Serve. Add the vegetable mixture to the sauce and stir to combine. Adjust seasoning to taste and serve hot over biscuits or toast.
• Optional Crispy Topping: In a small bowl, combine the bread crumbs, melted butter, and garlic powder. Sprinkle over the top and serve.

FAQ

• Can I use different vegetables? Absolutely! Green beans or corn make great additions or substitutes.
• Can I use a different milk? Yes, any unsweetened, non-dairy milk like oat, almond, or soy works well.
• How can I make it thicker? To thicken, simply simmer longer, or add a bit more flour to the roux.
• Can I add protein? Definitely! Toss in baked tofu, chickpeas, or cooked and cubed plant-based chicken.
• Can I make it gluten-free? Use gluten-free flour and certified gluten-free Panko breadcrumbs for a gluten-free version.

Storage

• Store leftover pot pie in an airtight container int he refrigerator. Reheat on the stove or in the microwave.

More Recipes You’ll Love!

• Vegan Salisbury Steak​
• Mashed Potato Casserole​
• Chili Cornbread Casserole​
• Baked Chili Mac​
• Cottage Pie​

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Crustless Veggie Pot Pie

All the filling of a classic pot pie with none of the crust! Serve over biscuits for a hearty homestyle dinner.

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Course: Main Course

Cuisine: American, Southern

Keyword: comfort food, main dishes, vegan, vegetarian

Prep Time: 10 minutes minutes

Cook Time: 20 minutes minutes

Total Time: 30 minutes minutes

Servings: 4

Calories: 571kcal

Author: Holly Gray

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Ingredients

• 1/2 pound potatoes peeled and cubed (Yukon Gold recommended)
• 6 tablespoons butter divided
• 1 cup carrots diced
• 1/2 cup celery sliced
• 1/4 teaspoon garlic powder
• 1 teaspoon poultry seasoning
• 1 teaspoon ground black pepper divided
• 1 cup green peas frozen
• 2/3 cup yellow onion chopped
• 1/3 cup all-purpose flour
• 1/2 teaspoon celery seed
• 2 cups chicken-style broth vegan if preferred
• 1/2 cup milk oat or unsweetened almond milk works well

For Optional Crispy Topping:

• 1/2 cup Panko breadcrumbs
• 1 tablespoon butter melted
• 1/4 teaspoon garlic powder

Instructions

• In a medium saucepan, add the cubed potatoes and fill with cold water to cover the potatoes by 1-inch. Bring to a boil and cook until just fork-tender. Drain and set aside.
• Set a large deep skillet over medium-high heat and add 1 tablespoon of butter. When the butter is melted, add carrots, celery, garlic powder, and poultry seasoning. Cook for 3 minutes, until vegetables are slightly tender. Stir in the peas and continue cooking for an additional 1 minute. Remove from heat and pour the mixture into a medium bowl.
• In the same skillet used for the vegetables, heat the remaining 5 tablespoons of butter over medium heat. Add the onion and sauté for 2-3 minutes, until softened. Whisk in the flour, remaining 1/2 teaspoon black pepper, and celery seed. Gradually add the chicken-style broth and milk, 1/2 cup at a time. Reduce to low heat and simmer for 3-5 minutes, stirring occasionally until thickened.
• Add the vegetable mixture to the sauce and stir to combine. Adjust seasoning to taste and serve hot over biscuits or toast.
• Optional Crispy Topping: In a small bowl, combine the bread crumbs, melted butter, and garlic powder. Sprinkle over the top and serve.

Nutrition

Calories: 571kcal | Carbohydrates: 63g | Protein: 19g | Fat: 28g | Saturated Fat: 8g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 11g | Trans Fat: 0.2g | Cholesterol: 9mg | Sodium: 818mg | Potassium: 1053mg | Fiber: 16g | Sugar: 11g | Vitamin A: 7027IU | Vitamin C: 16mg | Calcium: 155mg | Iron: 4mg

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